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This rhubarb infused punch is pretty in pink and tasty too.

8 cups chopped fresh or frozen rhuburb 8 cups water 2-1/2 cups sugar 2 tablespoons strawberry gelatin 2 cups boiling water 2 cups pineapple juice 1/4 cup cup lemon juice 6 cups ginger ale, chilled

Directions

In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer for 10 minutes. Drain, reserving liquid (save rhubarb for another use).

In a large bowl, combine sugar, gelatin and boiling water until dissolved. Add pineapple and lemon juices; mix well. Stir in rhubarb liquid; refrigerate. Just before serving, pour into a punch bowl and add ginger ale.

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